Name: Gioli e Scarola (Beans and Escarole Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups cannellini beans, cooked; 1 head escarole, chopped; 4 cups vegetable broth; 2 garlic cloves, minced; 2 tbsp olive oil; Salt and pepper to taste

A rustic and heartwarming Italian classic, Gioli e Scarola is a soup I turn to when I want something wholesome and comforting. Creamy cannellini beans meet tender escarole in a garlic-infused broth, bringing out the earthy simplicity of traditional Italian home cooking. It’s the kind of meal that feels like a warm hug, especially when paired with a piece of crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cannellini beans, cooked

1 head escarole, chopped

4 cups vegetable broth

2 garlic cloves, minced

2 tbsp olive oil

Salt and pepper to taste

Directions

I start by heating olive oil in a large pot over medium heat. Then I add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned.

Next, I stir in the chopped escarole and cook for about 5-7 minutes, just until it wilts down and becomes tender.

After that, I add the cannellini beans and pour in the vegetable broth. I bring everything to a gentle boil.

I reduce the heat and let the soup simmer for 15 minutes so all the flavors can meld together beautifully.

Finally, I season the soup with salt and pepper to taste, then serve it warm with some crusty bread or toasted crostini.

Servings and timing

This recipe serves 4 people.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per serving: 190 kcal

Variations

Add pasta: Sometimes I add a handful of small pasta like ditalini or orzo to make it even heartier.

Use kale or spinach: If escarole isn’t available, I swap it with kale, spinach, or Swiss chard.

Spicy version: For a little heat, I sprinkle in some red pepper flakes while sautéing the garlic.

Parmesan twist: For those who aren’t keeping it vegan, a sprinkle of grated Parmesan adds a lovely umami depth.

Smoky flavor: Adding a touch of smoked paprika or a splash of liquid smoke gives the broth a more robust, wintery profile.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits. To reheat, I warm it gently on the stove over medium heat until hot, adding a splash of water or broth if it’s thickened too much. This soup also freezes well—up to 2 months in a freezer-safe container. I thaw it overnight in the fridge before reheating.

FAQs

What is escarole and can I substitute it?

Escarole is a leafy green in the chicory family, with a slightly bitter flavor that softens when cooked. If I can’t find escarole, I use kale, spinach, or Swiss chard as a substitute.

Do I need to soak the beans before cooking?

If I’m using dried beans, then yes—I soak them overnight and cook them beforehand. But for ease, I often go with canned cannellini beans, rinsed and drained.

Is this soup vegan and gluten-free?

Yes, the recipe is naturally vegan and gluten-free as long as the broth and any bread served alongside are free of animal products and gluten.

Can I make this in advance?

Absolutely. I often make a batch a day ahead—it tastes even better the next day. Just store it in the fridge and reheat when ready to serve.

What can I serve with this soup?

I like serving this with crusty bread, toasted crostini, or even a light salad. It’s also great with roasted vegetables or a simple bruschetta.

Conclusion

Gioli e Scarola is one of those timeless recipes that reminds me how delicious simple food can be. With just a few pantry staples and fresh greens, I get a cozy, nourishing meal that’s perfect for any day of the week. It’s easy to make, adaptable to what I have on hand, and deeply satisfying—exactly what I want in a soup.

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